Accredited course Outline

Date retreived
22/07/2026 8:33 PM AWST

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Unspecified Code Kitchen Operations (Chef)

Unspecified Code Kitchen Operations (Chef)

Accredited course
National Code:
State Code:
5753
TGA Status:
Draft
DTWD Status:
Approved
State Implementation and Classification
Approved Date
Field of Education
110109 - Cookery
AQF Level
Unspecified Code
Nominal Hours
600
Duration
Unspecified
Stream of Study
Trade Technician/Supervisory or Equivelant (3300)
Accredited Date
Expiry Date
VET Act Classifier
C
VET Act Conditions
Description

To improve the skills of basic trade cooks and
provide a career path for workers in the cooking
trade.

Schedule
1. CORE
State Code National Code Title Hours Type
95052 Business Management (Chefs) 54 Module
95042 Supervision Techniques 54 Module
2. ELECTIVES

1 Students are to choose elective subjects as follows: - Group 1: Subjects to a minimum of 42 hours - Group 2: Subjects to a minimum of 330 hours - Group 3: Subjects to a minimum of 120 hours. Group: 01 Min Required Hours: 42.00

State Code National Code Title Hours Type
19389 Interpersonal Skills A 34 Module
95050 Occupational Health and Safety Planning 24 Module
95046 Quality Control 18 Module
95043 Training Methods and Techniques 50 Module
3. ELECTIVES

Group: 02 Min Required Hours: 330.00

State Code National Code Title Hours Type
95055 Cullinary Art - Calligraphy 18 Module
95054 Cullinary Art - Sketching 18 Module
95053 French Patisserie 36 Module
95039 Game Cookery 30 Module
95048 Gateaux, Torten and Cakes 45 Module
95014 Menu Planning (Advanced) 40 Module
95049 Operational Cost Management 68 Module
95041 Pates and Terrines 36 Module
95033 Portion Controlled Meat Cuts 16 Module
95035 Restaurant Butchery (Beef and Veal) 28 Module
95037 Restaurant Butchery (Lamb) 20 Module
95036 Restaurant Butchery (Pork) 20 Module
95044 Seafood Cookery (Advanced) 50 Module
4. ELECTIVES

Group: 03 Min Required Hours: 120.00

State Code National Code Title Hours Type
95012 Food and Wine Philosophy 48 Module
68031 Food Production Management 34 Module
61007 Introduction to Marketing (H. Ind.) 34 Module
95045 Japanese Cookery 60 Module
95040 Sauce Production (Advanced) 24 Module
95034 Sichuan and West China Cookery 60 Module
95047 Vegetable and Salad Preparation 24 Module
95013 Vegetable Carving 20 Module
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